Lasagna/Lasagne from the Fornetto


  • 400 gr white lasagne sheets (Pre-cooked or oven-ready)
  • 400 gr spinach lasagne sheets (Pre-cooked or oven-ready)
  • 8 cups ragù bolognese (See recipe here)
  • 2 cups béchamel (See recipe here)
  • 375 gr (13 oz) ricotta cheese
  • 300 gr (10 oz) mozzarella, grated
  • Extra virgin olive oil


You can make this recipe in your Fornetto oven, your conventional oven, a kamado or a smoker, using an oven-proof dish. The recipes for béchamel and ragu (meat sauce) are also on our website.

  • Begin by lightly oiling your dish with olive oil.
  • If you’ve cooked your pasta, run it under cold water after having boiled it and allow it to cool to room temperature.
  • Begin by placing a layer of spinach pasta in the bottom of the dish.
  • Top with the meat sauce, interlace with béchamel and then a layer of white lasagna sheets.
  • The next layer is ricotta topped with béchamel, finishing with a layer of spinach pasta sheets.
  • Repeat the first layer of meat and béchamel on the ricotta/béchamel layer and top with white lasagna sheets.
  • Bake at 190C (375F), covered for one and a half hours.
  • Uncover and top off with a very generous helping of Mozzarella cheese.
  • Continue baking for a further 30 minutes or until the cheese has fully melted and the cheese turns golden.